Orgeat is an almond syrup that adds a lightly sweet, nutty flavor to cocktails.
The Mai Tai is the most well-known drink that contains orgeat–although many recipes skip it in favor of grenadine, simple syrup or other more common ingredients.
There are several fine commercial orgeats on the market, along with many too-sweet, artificial-tasting varieties.
Darcy O’Neil has a fantastic recipe for orgeat, if you want to take the time to make it right. However, … Read more
This week’s collection of links!
If you’re like us, you’re more interested in drinking than doing math. However, for home mixologists who want to geek out, here’s a little simple cocktail math that can help you determine how strong those homemade cocktails actually are. You may have measured how many ounces of liquor and other ingredients you put in your drink, but that doesn’t actually tell you the alcohol content. Here’s a quick way to figure it out.
You’ll need … Read more
Travelers arriving at McCarran International Airport in Las Vegas will soon be able to stock up on booze at the airport.Clark County commissioners this week approved negotiating a lease with local Lee’s Discount Liquor for a franchise at the airport to be called Lee’s Runway Liquor.The 1,200-square-foot store will be located near baggage claim.
2010 marks the 150th anniversary of the Gaspare Campari’s creation of the bright red aperitif we all know and love today. To celebrate, Campari asked some of the world’s great mixologists to do there thing and create some amazing cocktails (using Campari, of course).
The Argonaut was created by San Francisco’s own cocktail geek, Marco Dionysos. Marco used pisco, an SF staple, and Campari as the base of this tall refreshing cocktail, the drink is … Read more
I recently received a bottle of the Glenrothes Vintage 1998 Scotch Whisky. Sure my friend works for Skyy, but it was unexpected just the same.
The Glenrothes is a Speyside Single Malt Whisky that bottles by vintage, not age. Therefore, much like a fine wine, each vintage is unique. The 1998 is no exception.
The nose of this whisky is pure smoothness with a slight woodiness and hints of dried fruit. You sense none of … Read more
Our weekly assortment of tidbits from the drinking world:
Drink of the Week spent last week in New Orleans with mixologists, liquor companies, cocktail writers, and drinking enthusiasts for the ultimate annual cocktail event, Tales of the Cocktail. It was an action-packed time with something for everyone. We’ll be sharing product reviews, recipes, and techniques soon! Here is a roundup of some of our favorite moments:
The first evening we were all welcomed to New Orleans with a London doubledecker ride to Beefeater Gin’s … Read more
At this past week’s Tales of the Cocktail, Kahlúa Coffee Liqueur hosted the daily coffee bar, complete with baristas and bartenders. This year, Kahlúa held a contest in the Mixolosuem to find their featured “brunch” cocktail. After rigorous testing at a NYC bar, Kaiser Penguin, Rick Stutz’s creation, the Black Paloma, was chosen the winner. A fresh, crisp combination of tequila, Kahlúa, lime juice, and grapefruit juice, this one sure opened my eyes after arriving … Read more
Today is the the last day of Tales of the Cocktail 2010. Soon we’ll post the official Drink of the Week wrap-up on all the seminars, parties, tastes and general NOLA madness! But first I wanted to spotlight my favorite seminar of the event. Hendrick’s Gin wrangled up some fresh exotic fruit from around the world — ingredients you may find in your cocktails over the next few years. Some were pleasantly sweet, others messed … Read more
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